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Aubergine, Baby corn, potato in coriander gravy – Vegan

Babycorn and Aubergine gravy final

About:

This is a very simple but delicious rustic one pot dish. It is low in fat but high in flavour.

Hot, hot, hot! But wonderful. This will get your taste buds tingling. This is a wonderful dish full of fantastic spicy flavours and a kick of chilli. If you are a curry lover, then you will be coming back to this dish time and time again. Of course! If you don’t like it too spicy, then lessen the amount of chilli. It will still taste absolutely amazing.

I served this with Roasted vegetable Pulao (Recipe link)

Yields: 4-5 servings
Preparation time: 15 minutes
Cooking time: 40 minutes

Ingredients:

  • Sliced aubergine-1large
  • Sliced potato-2medium (I used with skin)
  • Halved/sliced baby corn-8-10
  • Sliced tomatoes-3medium
  • Sliced onion-2medium
  • Peanut oil-2tsp
  • Low fat coconut milk-1can
  • Corn starch-2tsp
  • Salt-to taste
  • Curry leaves-6-8
  • Tamarind paste-2-3tsp

For grinding:

  • Chopped fresh coriander-1cup
  • Fennel seeds-2tsp
  • Coriander seeds-1tsp
  • Green chillies-2-3
  • Chopped Ginger-2tsp
  • Turmeric-1/4tsp

Procedure:

  • Dissolve corn starch in 3-4tbsp of coconut milk and set aside.
  • In a pan dry roast cumin and fennel seeds for a minute. Then place roasted coriander, fennel seeds, chopped fresh coriander, ginger, green chillies, turmeric in a blender and blend to paste.
  • Now heat oil in a saucepan add curry leaves, saute for few seconds and then add onions, potatoes, ground spice paste. Stir well and cook over a low heat for 6-8 minutes.
  • Now add the coconut milk and tamarind stir well and bring to the boil, then simmer for 5 minutes.
  • Add the aubergine, baby corn, tomatoes, salt, corn starch-coconut milk mixture – simmer for 15-20 minutes/ until vegetables are tender and cooked.
  • Garnish with fresh coriander and serve with steamed rice/roti.

Note:

  • As I used low-fat coconut milk-to thicken the gravy I used corn starch. If using full fat coconut milk corn starch can be skipped.
  • Spices and vegetables combo can be altered as per the taste.

I am bringing this to Annie’s VVLP#22

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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on November 24, 2014, in Indian, Side dish, Vegan and tagged , , . Bookmark the permalink. 14 Comments.

  1. Hot hot hot is exactly how I like it πŸ˜€ πŸ˜€

    Liked by 1 person

  2. I’m a curry lover but I have to temper the heat because of medical (gastro) issues. I simply decrease the hot and it is still just as good. Love this curry with the pulao.

    Like

  3. Reblogged this on Chef Ceaser.

    Like

  4. lovely Indian style green curry……. πŸ˜‰

    Like

  5. Healthy and nutritious curry. That’s how I like my curry. =)

    Liked by 1 person

  6. I can taste the flavour of coconut milk:-) delicious gravy

    Liked by 1 person

  1. Pingback: Roasted Vegetables pulao | Chitra's Healthy Kitchen

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